Keto Baked Ricotta Dip with Parmesan and Tomatoes

This Baked Ricotta Dip is creamy and cheesy, and those burst tomatoes on top bring real, bright flavor. Keto Baked Ricotta Dip with Parmesan and tomatoes is a stunning appetizer for any get-together.

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It bakes up light and creamy, and it comes together in two simple parts, the dip itself and a warm tomato topping.

Use full-fat, extra-smooth ricotta if you can find it, ricotta has a naturally grainy texture, and that combination gives you the smoothest result.

Chef Jenn’s Take on Baked Ricotta Dip with Parmesan and Tomatoes

Use full-fat, extra-smooth ricotta specifically, ricotta has a naturally grainy texture, and that combination gives you the smoothest result. Cannot find extra-smooth? Pulse it a few extra times in the food processor to smooth it out.

Pulse the ricotta, garlic, oil, cheddar, salt, and pepper in a food processor until creamy and smooth. Spoon into a small oven-safe dish, top with Parmesan, and bake until hot and bubbly. Sautee the shallot and tomatoes in oil over medium-low heat until the tomatoes start to burst, add the balsamic, turn off the heat, season with salt, and stir in the basil. Add the warm tomato topping to the center of the dip right before serving.

Use good Parmesan cheese here, this is the time to break into that expensive block you have been hoarding. Balsamic vinegar runs a bit higher in carbs, but with just a tablespoon across the whole dish, it will not add a measurable amount per serving.

Shallots are milder and sweeter than onion, and can be eaten raw without that sharp bite. White pepper is the same peppercorn as black, just soaked before drying to remove the outer black layer, avoiding black flecks in a pale dish like this one.

What You’ll Love About Baked Ricotta Dip with Parmesan and Tomatoes

• A stunning appetizer that bakes up light and creamy.
• Creamy, cheesy, and topped with bright, burst tomatoes.
• Genuinely make-ahead friendly, prep the parts up to a few days early.

Ingredients

• Ricotta – Full fat, extra smooth if you can find it.
• Garlic
• Olive oil
• Parmesan cheese – now’s the time to use the good stuff!
• Sharp cheddar
• Shallot
• Grape tomatoes
• Balsamic vinegar
• Basil
• Salt
• White pepper

How To Make This Ricotta Cheese Dip with Parmesan and Tomatoes

Scroll down for the full recipe card with exact measurements and printable instructions.

Pulse the ricotta, garlic, oil, sharp cheddar, salt, and pepper in a food processor until creamy and smooth. Spoon the ricotta mixture into a small oven-safe dish and top with the Parmesan cheese.

Bake in a preheated 400°F oven for 10 to 12 minutes, or until hot and bubbly.

Meanwhile, sautee the shallots and tomatoes in oil over medium-low heat, stirring often, until the tomatoes start to burst. Once most of the tomatoes have burst, add the balsamic vinegar and turn off the heat. Season with salt and stir in the basil.

Add the warm tomato topping to the center of the baked ricotta dip and serve.

Make It A Meal

Toast up some low-carb tortilla wedges in the toaster oven or air fryer for the perfect low-carb dipper, or reach for Keto Nut Crackers or Cheesy Keto Crackers instead.

For a bigger appetizer spread, Crab Rangoon Dip and Blue Cheese Dip are both worth adding.

Storage

This is not a good candidate for freezing, both the ricotta and tomatoes release a lot of water once thawed. It keeps for 4 to 5 days in the fridge, tightly covered.

Frequently Asked Questions

Want Even MOre Easy Keto Recipes?

• King Ranch Casserole – a Southern favorite!
• A cheesy sausage dish the whole family loves
• Egg bites for breakfast
• Corned beef hash for a mighty fine keto brunch
• Sausage and sauerkraut in the Instant Pot!